Seafood Flamingo
Henry's Marketplace - North Beverly, MA
 
 
Ingredients
 

1-pound Peeled and Deveined Shrimp (21-25's), 1-pound Haddock (skinned and cubed), 1-pound Cooked Lobster (tails and claws), 1-pound Bay Scallops, &frac12 pound Crabmeat, 3-tablespoons Butter, 1-tablespoon Chopped Garlic, 1/3 cup Sherry Wine.

Sauce
1-quart Half & Half, 2-cups Chicken Stock, &frac12-tablespoon Granulated Garlic, &frac12-tablespoon Granulated Onion, 1/3-cup Sherry Wine, 4 sprigs Fresh Thyme, 1 Bay Leaf, 3-tablespoons Butter, &frac14-cup Shredded Zucchini, &frac14-cup Shredded Summer Squash, 1/8-cup Shredded Carrots, &frac14-cup Diced Onions, &frac12 cup Sliced Peapods (at an angle)

 
Directions
 

Make a sauce with the Half & Half, chicken stock, 1/3 cup of sherry wine and seasoning. Thicken with roux, simmer, add bay leaves and fresh thyme.

On top of the stove in a sauté pan, heat butter, chopped garlic and diced onions. Place shrimp, scallops and haddock with 1/3 cup sherry wine. Cook together until seafood turns white. Add lobster and crabmeat. Cook until warm.

In another sauté pan, heat 2 tablespoons butter, add carrots, squashes and peapods. Sauté until hot then add cooked seafoods and fold sauce into the mixture. Simmer together and serve on rice or Vol A Vent Shells.

Serves 12

 
   
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